These double chocolate oat bottom brownies are a triple layered treat with an oatmeal base, a chocolate brownie middle and a soft, white chocolate topping. This bar cookie recipe is easy to make and even easier to eat!
I always love a good from scratch brownie or bar cookie recipe. A dessert that is easy to prepare is always a win in my book. One that doesn't require chilling the dough or making individual cookies makes them even more of a winner!
The three layers on this double chocolate oat bottom brownies recipe all bring a little something different. The buttery oatmeal base, the chewy brownie middle and the soft white chocolate topping create a purely scrumptious treat. Big E and I had a hard time not eating all these bars in one sitting!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Let's make this easy, homemade, triple layer brownie!
Start by mixing the quick oats, flour, brown sugar and baking soda together in a medium bowl (this set gets used everyday in my house).
Then stir in the melted butter and press the oat layer into a 9x9 inch baking pan lined with parchment paper. Bake for 10 minutes.
Next prepare the brownie layer by beating together the granulated sugar, melted butter, melted (and cooled) chocolate and an egg. Once well combined, alternate adding the dry ingredients with a milk and vanilla mixture. I do half the dry ingredients, the milk/vanilla and then the final half of the dry ingredients. Whisk until combined and then pour over the partially baked oat layer. Then bake for another 25 minutes. Allow the two layers to cool before making the white chocolate topping.
How to make the white chocolate topping
The double chocolate in this recipe comes from an white chocolate fudge-like topping. It's the cherry on top for these double chocolate oat bottom brownies!
Start by melting the white chocolate and butter together in a small sauce pan over low heat. Once the two have melted together, add in the powdered sugar and vanilla. The mixture gets very thick and clumpy at this stage. Next blend in 2 tablespoons of hot water and the mixture will turn into a smooth white chocolate sauce.
Pour the white chocolate mixture over the brownie layer and allow it to cool until completely set. This can take several hours. Once the white chocolate layer has set, lift the bars out by the parchment paper and cut into your desired sizes.
How to store double chocolate oat bottom brownies
This triple layer treat can be stored in an airtight container at room temperature for 5-7 days.
Looking for more easy bar recipes?
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!
- 1 cup quick oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 ounce chocolate (semi-sweet or milk), melted and cooled
- 1 large egg
- ⅔ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- 1 teaspoon pure vanilla extract
White chocolate fudge layer
- 1 ounce white chocolate
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
- Preheat the oven to 350°F.
- In a medium bowl mix quick oats, flour, brown sugar, and baking soda. Stir in the melted butter until combined. Press the oat mixture into the bottom of a parchment lined 9x9 baking pan. Bake for 10 minutes.
- Prepare the brownie layer - In a small bowl, whisk the flour, baking powder and salt together. In another bowl or measuring cup, mix the milk and vanilla.
- In medium bowl, whisk the sugar, melted butter, melted chocolate and a large egg. Whisk until well combined. Then whisk in half of the flour mixture, followed by the milk/vanilla, and the final half of the flour. Pour over the baked oat layer and bake another 25 minutes. Allow to cool completely before adding the white chocolate topping.
- Once cool, prepare the white chocolate fudge layer. In a small sauce pan over low heat, melt the white chocolate and butter, stirring constantly. Once melted, add in the powdered sugar and vanilla. The mixture becomes very thick and clumpy at this point. Blend in 2 tablespoons of hot water and stir until the mixture is smooth. Pour over the cooled brownie layer and allow to set.
- Cut into desired size bars and enjoy!
Store bars in an airtight container for up to 5 days.
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 84mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.